This keto quesadilla is a low carb and grain free twist on the popular Mexican dish! Homemade tortillas filled with cheese, protein, and grilled to perfection!
Place olive oil into a non-stick pan and place it over medium heat. Once hot, add the onions and bell peppers and fry for 2-3 minutes, until tender. Remove from the heat.
Place the tortillas onto a flat surface. Cover half the shredded cheese, protein of choice, and taco seasoning. Divide the onion/peppers mixture on top and fold in half.
Preheat a non-stick pan over medium heat. Once hot, place the two quesadillas on top and cook for 3-4 minutes, before flipping and cooking for a further 2 minutes, until the cheese has melted.
Remove the quesadillas from the heat and slice in half. Serve immediately with salsa and sour cream.
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 3 days. They must be reheated before enjoying. TO FREEZE: Place quesadillas in a ziplock bag and store them in the freezer for up to 6 months. TO REHEAT: Either reheat in a non-stick pan, air fryer, or even an oven. Avoid microwaving them, or else they will become soggy.